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  • Chelsey B.'s blueberry muffins.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 ttablespoon baking powder
  • 1/2 ttablespoon salt
  • 1/4 cup sugar
  • 4 ttablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 large egg, beaten
  • 3/4 cup plus 2 tablespoons milk
  • 1 cup blueberries
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PREP TIME 15 Min READY IN 39 Min
COOK TIME 24 Min SERVINGS 1
MEAL/COURSE Breakfast
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven

Preparation

  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray.
  3. Fill empty cups halfway with water.
  4. Sift the four, baking powder and salt into large bowl.
  5. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk.
  6. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
  7. Add the blueberries to the bowl and stir them in just enough to combine.
  8. Divide the batter evenly among the prepared muffin cups.
  9. Bake the muffins until golden, 18-24 minutes.
  10. Remove the muffins from the pan and transfer to wire rack to cool.
  11. Muffins are best served warm.

Rating

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